Flâneur Restaurant » Special Events
Burns celebration
25th January 2008
(by prior booking at least 3 days in advance)
Leek and potato soup with sautéed scallops
**
Haggis with parsnips, carrot and potato mash, with whisky gravy
**
Roast rib of Galloway beef with potato and onion bake, spinach, watercress, horseradish and gravy
**
Caramelised apple shortbread with cream and apple syrup
Coffee and Scottish petit fours
By pre booking only £29.50 including coffee but excluding drinks and service
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Valentines Day
14th February Special Dinner (normal menu not available)
Glass of Henriot brut Rosé Champagne
Home made foccacia and olives
**
Artichoke soup with oyster mushrooms
**
A starter choice of
Terrine of Foie Gras with toasted brioche and Earl Grey jelly
OR
Grilled asparagus with fried Italian egg and truffle oil
OR
Crab, ruby grapefruit and chicory salad
OR
Pear, Blu di Buffala and watercress salad
**
A Second Course choice of
Whole roast shoulder of Pyrenean milk fed lamb with braised turnips and wild mushroom gravy (for two people)
OR
Roast breast of organic chicken with truffled lentils, radicchio and parsley
OR
Pan-fried sea bass with caramelised fennel, crab ravioli with tomato and chive broth
OR
Risotto of Parmesan and basil with roast cherry tomatoes.
**
To finish
Chocolate pot with grilled pineapple and amaretti (for 2 to share)
OR
Passion fruit crème brulée with vanilla shortbread
OR
Selection of cheese and biscuits (£2 supplement)
£39.50 per person excluding drinks and service.
Menu may change subject to market availability of ingredients
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Christmas season
12th December – 22nd December
First course
Wild mushroom, celeriac & truffle consommé
Tomato, goats’ cheese & walnut tart with frisèe
Salad of pear, grilled celery, chicory & Stilton
Selection of Charcuterie with pickles
Homemade Foie Gras terrine with toasted sourdough bread
and fig & almond chutney
Home-cured gravadlax with warm potato, crème frâiche, dill & lemon
Seared scallops with pea & pancetta pancake, watercress & crème frâiche dressing
Second course
Cranberry & cherry sorbet
Third course
Risotto of Parmesan, basil & vine cherry tomatoes
Lasagne of butternut squash, tomato, sage & ricotta with watercress &
almond pesto
Roast free-range goose breast with dauphinoise potatoes & wild mushroom gravy
Steak & kidney pie with spinach & buttered carrots
Salt Mutton in onion & thyme broth with celeriac & mustard mash
Pan-fried sea bass with savoy cabbage and salsa verde
Smoked haddock chowder with clams, bacon & corn
Side dishes-Available on request
Fourth course
A dessert selection of seasonal specials and Flâneur favourites
Set price £34.50 for 4 courses
Mother’s Day 18th March From 12.00-16.00
Large (175ml) glass of kir Royale
**A starter choice of
Soup of the day
or Terrine of pork shoulder, pigeon, sweetbreads + green peppercorns with sourdough toast
or Home made gravadlax with horseradish crème frâiche
or Cauliflower and Stilton tart with watercress and walnut dressing
**A Second Course choice of
Roast rib of Galloway beef with all the trimmings (Farmer Sharp 35 day dry-aged)
or Roast breast of organic chicken with dauphinoise potatoes and purple sprouting broccoli. (Craig Farm)
or Roasted sea bass fillet with fennel, baby spinach, clams and tomatoes
or Risotto of courgette, artichoke and goat’s cheese
**To finish
Rhubarb crumble
or Tiramisu
or Cheese selection
£28.00 per person plus drinks and service. Menu may change subject to market availability of ingredients
Valentines Day 14th February
from 18.00-22.00
Large (175m) glass of kir Royale
Home made grissini and olives
**
Jerusalem artichoke soup with chives and truffle oil
**
A starter choice of
Seared scallops with smoked black pudding, pear puree and frisèe
OR
Pan-fried wood pigeon, spinach, sweetbread and hazelnut vinaigrette
OR
Pumpkin tortellini with capers, cherry tomatoes, basil and aged balsamic vinegar
**
A Second Course choice of
Stuffed saddle of British free-range veal with spinach, foie gras and mustard leaves, porcini and shallot gravy
OR
Fillet of sea bass with fennel, baby gem, parsley and lemon risotto
OR
Spinach, sweet potato, red onion and goat’s cheese pithivier
**
To finish
Sorbet of pink grapefruit with Pinot Noir Rose
**
Passion fruit jelly with syllabub
£45.00 per person plus drinks and service. Menu may change subject to market availability of ingredients
Special Slow Food London Events
Tuesday 16th January 2007 7pm Forager
Forager is a small Kentish enterprise, researching, gathering and supplying wild food. They are interested in finding ingredients which have long histories and traditions if use in British kitchens.
This evening menu is a chance to taste a number of these ingredients matched with other good foods.
Menu
Pan-fried duck egg with baby broad beans, Forager wild broad bean tops and grilled Serrano ham
Baked turbot with Forager wild chervil and Forager sorrel and caper hollandaise
Escalopine of British free-range veal from Farmer Sharp with Forager wilted sea purslane and toasted pumpkin seeds
Slow baked salt Herdwick lamb from Farmer Sharp with roast parsnips and Forager water celery
Wilted spinach and Forager wild mustard greens
Pink fir apple potatoes with Forager 3 cornered garlic, chickweed and Montasio pesto
Forager mixed wild leaves
Forager hogweed seed surprise
-The 29th August saw the first of the Chemistry of Food and wine workshops run by Slow Food London in Flaneur, the first session sovered the basic taste sensations and how the effects of different foods on our appreciation of wines. The course has been developed an the principles of Tim Hanni Californian Master of Wine best known for champioing of the 5th taste Umami. The next workshop in the series will be on the 16th October.
-On the 11th September Flaneur in conjunction with Slow Food London hosted a meet the producer event. Secretts farm presented the best of seasonal English vegetables and fruit and Chef Simon Phelan will be preparing them to show off their best characteristics.
-In December a dinner based on Andrew Sharp free range veal and Secrett's vegetables specially prepared by Simon.
Saturday 2nd December 2006 7pm
**
Seared scallops with cauliflower purée, sauté potatoes with chive dressing.
Best end of English veal stuffed with lardo and Gorgonzola cremosa.
(Vegetarian alternatives- Risotto of pumpkin, caramelised onion, sage and pecorino.
Rigatoni with savoy cabbage, baby spinach, pine nuts and Gorgonzola).
Brussel tops
Roast potatoes with lemon, parsley and garlic
Montasio cheese and frico
Brogdale apple and pine nut with crumble with licor 43 custard
Other Past events
Slow Food London held a fundraising dinner for Slow Food UK in Flâneur on the 20th May 2006. The dinner featured Slow food Ark and Presidium produce, A raffle took place, the proceeds of which will go towards bringing participants from developing countries to Terra Madre 2006.
Menu
Poilâne sourdough bread with Castel di Lego olive oil
Crostini of Cornish salted pilchards, Elegance tomatoes from Secretts Farm (Surrey) with chilli and parsley with
Fino sherry; "Il Volano" IGT rosso di Toscana, Il Molino di Grace
Risotto of English leeks, white beans and Grana Padano with Castel di Lego olive oil with Chianti Classico 2002
Baked shin of Herdwick mutton with organic polenta and anchovy, caper & parsley dressing
with Chianti Classico Riserva Il Margone 2000
Blue Cheshire and Artisan Somerset Cheddars with homemade chutney with Pomona
Hot Chocolate fondant with sweet mascarpone and London Porter black velvet
Huehuetenango Coffee with homemade toscani
Somerset apple brandy
Bookings for events can be made direct with Flaneur (credit cards accepted) on 020 7404 4422; or call into the shop (address above).
Alternatively send a cheque made out to "Slow Food London" to Silvija Davidson,
Slow Food London, 12 Lords Close, West Dulwich, London SE21 8JH.
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